Irish Beef & Beer Pot Pie
Ingredients
1 lb. ground beef
1 cup of stout (Guiness)
3 Tbsp flour
1 can (15 ounces) tomato puree
1 Tbsp Worcestershire sauce
1 Tbsp garlic powder
1 cup beef broth
1 bag (28 oz) hashbrowns with peppers and onions
1 can (14 oz) carrots drained
1 can (14 oz) peas drained
Salt and pepper to taste
1 sheet puff pastry thawed
1 egg
Preparation
Heat oven to 400Ëš
In a large skillet or Dutch oven, brown ground beef. Set aside.Â
Over medium heat, deglaze skillet with stout/beer and whisk in flour. After thickening, whisk in tomato puree and Worcestershire sauce. Mix in ground beef, garlic powder, and beef broth. Add hashbrowns, carrots, and peas. Season with salt and pepper to taste. Simmer 20-25 minutes, stirring occasionally.
Place puff on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
For those who are not familiar with cooking lamb, you can use this slow roast recipe for most cuts of lamb. It will work especially well with lamb shanks or shoulders. You can use your desired herbs and seasonings and vegetables that your family likes.